Asparagus Leek Chowder - Recipe Repost

[Guest guest]

This is a favorite recipe of ours from our recipe files here. It is found in

the Soup Recipes in the subfolder " Chowders " . I'm reposting it below. Chupa

shared it a long time ago and I'm making it today for lunch........ So good

and very colorful. I love how the delicate crunch leeks have in recipes.

 

Judy

 

Asparagus Leek Chowder

 

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

3 cups sliced fresh mushrooms

3 large leeks, diced

4-6 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon salt

Dash pepper

2 cups vegetable broth

2 cups half-and-half cream or 12 oz can of evaporated milk

1 can (11 ounces) whole kernel corn, drained or 1 1/2 c. frozen corn

1 tablespoon chopped pimientos

 

In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10

minutes or until tender. Stir in the flour, salt and pepper until blended.

 

Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir

for 2 minutes or until thickened. Stir in corn and pimientos; heat through.

 

Yield: 7 servings.

TIME: Prep/Total Time: 20 min.